中文摘要：

目的探讨蒸制处理对肉苁蓉Cistanche deserticol Y.C.Ma产地加工外观性状和内在品质的影响。方法肉苁蓉均分为晒干组和蒸制组,紫外分光光度计、HPLC和酶标仪对两组的粉末色度、有效成分含有量、DPPH自由基清除能力和Fe^3＋还原能力进行测定。结果蒸制组的外观性状比晒干组更柔软顺直,粉末颜色更鲜亮。除肉苁蓉苷A外,蒸制组苯乙醇苷类（松果菊苷,毛蕊花糖苷,异毛蕊花糖苷和2’-乙酰基毛蕊花糖苷）、多糖、可溶性糖以及醇溶性浸出物的含有量均显著高于晒干组（P〈0.05）,而且抗氧化活性也显著高于后者（P〈0.01）。结论蒸制处理可适应肉苁蓉的大规模产地加工。

英文摘要：

AIM To explore the effects of steaming on appearance characters and internal qualities of post-harvest processing of Cistanche deserticola Y. C. Ma. METHODS C. deserticola was equally divided into sun drying group and steaming group. The colorimetric values,contents of active constituents,DPPH free radical scavenging activities and ferric reducing antioxidant powers of the two groups were determined by ultraviolet spectrophotometer,HPLC and enzyme mark instrument. RESULTS The appearance characters of steaming group were softer and straighter than those of steaming group,and the powder color was brighter. Except for cistanoside A,the contents of phenylethanoid glycosides（ acteoside,echinacoside,isoacteoside and 2 ＇-acetylacteoside）,polysaccharides,soluble saccharides and ethanol-soluble extract in the steaming group were significantly higher than those in the sun drying group（ P〈0. 05）,and the antioxidant activity was significantly stronger（ P〈0. 01）. CONCLUSION Steaming can be adopted in the large-scale post-harvest processing of Cistanche deserticola Y. C. Ma.